Ingredients
- Topping:
- 2 3 oz raspberry jello
- 1/2 envelope unflavored gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 8 oz can crushed pineapple packed in its own juice
- 1 15 oz whole cranberry sauce
- 1/4 finely chopped walnuts
- 1 8 oz package cream cheese
- 1/4 cup confectioner sugar
- 2 Tblsp. whipped cream
- 1/4 cup walnuts
Preparation
Step 1
Spray 4-cup gelatin mold or a 9" squre pan with cooking spray. In a medium glass mixing bowl combine the raspberry jello and the unflavored gelatin. Add 1 cup boiling water and stir with metal spoon 2 minutes until the jello is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce and walnuts. Stir until all ingredients are completely incorporated. Pour the mixture into prepared mold, cover with plastic wrap and refrigerate until firm. About an hour before serving, invert the mold onto a serving plater and allow to sit at room temperature. The salad will release itself and come clean from the mold. Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.